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Green Mountain Crumb Cake With Maple Syrup - Cozy, Buttery, and Vermont-Inspired

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup (Grade A amber if you can)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk, room temperature
  • 3/4 cup powdered sugar
  • 2–3 tablespoons pure maple syrup
  • 1–2 teaspoons milk or cream, as needed
  • Pinch of fine salt

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease an 8-inch square pan and line it with a parchment sling for easy removal.
  2. Make the crumb topping: In a bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter and vanilla until clumps form. Set aside. If it seems dry, add 1–2 teaspoons more melted butter; if too wet, sprinkle in a bit more flour.
  3. Combine dry ingredients for the cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes. You can use a hand mixer or whisk with some elbow grease.
  5. Add eggs, maple, and vanilla: Beat in the eggs one at a time. Mix in maple syrup and vanilla until smooth. The batter may look slightly curdled—this is normal.
  6. Finish the batter: Add the dry ingredients in two additions, alternating with the buttermilk. Start and end with dry ingredients. Mix just until combined; avoid overmixing.
  7. Assemble: Spread the batter evenly in the prepared pan. Crumble the topping over the batter, squeezing small handfuls to create clumps. Aim for an even layer.
  8. Bake: Bake for 35–42 minutes, until the center is set and a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Cool and glaze: Let the cake cool in the pan for at least 20 minutes. Whisk the glaze ingredients until smooth and pourable. Drizzle over the slightly warm cake. Cool another 15 minutes before slicing.
  10. Serve: Cut into squares and enjoy warm or at room temperature. A cup of coffee or black tea pairs beautifully.